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Research Article

Adding α-pinene as a novel application for sulfur dioxide-free in red wine

Chih-Yao Houa Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROCCorrespondence[email protected]

https://orcid.org/0000-0002-8007-6077 View further author information

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Zheng-Ting Houa Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROCView further author information

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Chia-Min Lina Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROCView further author information

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Ming-Kuei Shihb Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Kaohsiung, Taiwan, ROCView further author information

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Yu-Wei Chenc Department of Medicine, Chang Gung University, Taoyuan, Taiwan, ROCView further author information

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Yu-Heng Laia Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROCView further author information